You don’t need a ton of specialty ingredients to make French onion soup. Technique & patience are the most important part of making this soup.
Film, Editing & Production:Karen & Frank Proto
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Kitchen-
Peppermill:
Small sheet trays:
Pot:
Soup Crock:
Box grater:
Tongs:
Ingredient bowls:
Kitchen towels:
Apron:
Sheet trays:
Oven:
Pyrex plate (similar):
Filming, lighting, sound-
Camera:
Microphone transmitter:
Microphone:
Studio lights:
Tripod:
C-stand:
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1/4 #/57 g whole unsalted butter
2-2 1/2 #/1 kilo onions, julienne
2 qts/1.9 liters chicken stock
1 bay leaf
2 sprigs fresh thyme
1/2 cup/118 ml sherry
8 oz/226 g gruyere
1/2 loaf baguette